Mix the finely chopped vegetables, meat and egg white and put to cool. Pour the well cooled amount with the clear soup and let it bubble up very leisurely. Stir occasionally to prevent the egg white from sticking. When the quantity floats to the top, stop stirring and gently boil everything down together for 1 hour. Carefully skim off the clarified mixture and strain clear soup through a dishwasher.
Season the consomme with pepper, salt and port wine.
For the consomme, place the vegetable strips (without cornichons) in a frying pan and cover with a little clear soup. Cook the liquid at a high temperature without the vegetables sticking. Divide the steamed vegetable strips and the cornichon strips evenly into soup bowls and fill up with the hot bouillon.
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